This vegan strawberry and asparagus salad is a celebration of summer time fruit and veggies. With quinoa, herbs and a zesty dressing, it’s a tasty, straightforward deal with for a picnic or backyard occasion.
Contemporary, fruity and stuffed with crunch, this strawberry and asparagus summer time salad brings candy, sharp and savoury flavours collectively in a single vibrant bowl.
It options juicy strawberries, tender asparagus and nutty quinoa with a lemony mustard dressing.
The edamame and sunflower seeds add texture and protein to this vegan dish, whereas recent herbs carry the dish with their vibrant, fragrant notes.
It’s vibrant, satisfying and endlessly versatile, making it nice for a light-weight lunch, a sunny picnic, or as a standout facet with vegan barbecue recipes or picnic meals.
Served heat or chilled, it’s a kind of dishes that appears spectacular however doesn’t demand a lot time or effort. Pair it with crusty bread or a easy chickpea patty for one thing extra filling.
What makes this recipe nice:
- Naturally gluten-free, vegan, and nut-free
- Filled with seasonal summer time components
- This strawberry and asparagus summer time salad is good for warm-weather lunches and barbecues
- Balanced with plant protein, fibre and flavour
- A scrumptious vegan different to grain-based salads with cheese or meat
- Fast to organize and simple to make forward
Find out how to make vegan strawberry and asparagus salad:
Begin by rinsing your quinoa underneath chilly water to take away any bitterness, then prepare dinner it in a pan with vegan bouillon or a inventory dice for added flavour.
Let it simmer gently for 15–20 minutes till tender and fluffy, then put aside to chill barely.
In the meantime, trim the woody ends from the asparagus and chop it into bite-sized items. Cook dinner it briefly in boiling water for only a minute or two, then plunge into chilly or iced water to cease the cooking course of.
This course of is known as blanching, and it helps to lock within the vitamins and preserve the asparagus wanting recent and inexperienced.
Set the cooled, drained asparagus apart, then finely slice your spring onions, quarter the strawberries, and slice the radishes.
When the quinoa is simply heat, toss it in a big bowl with the asparagus, kale, edamame, sunflower seeds, spring onions, radishes, herbs and strawberries.
For the dressing, whisk collectively lemon juice and zest with vegan honey, olive oil and wholegrain mustard. Season to style with salt and pepper, then drizzle it over the salad and toss gently to coat all the things evenly.
Elements on this strawberry and asparagus salad:
Quinoa: A naturally gluten-free grain full of protein and fibre. It gives a nutty base for the salad and holds the dressing effectively.
Vegan bouillon/inventory dice: Infuses the quinoa with flavour — any vegetable inventory will work.
Asparagus: Calmly blanched for a tender-crisp texture and grassy, savoury flavour.
Kale: Provides depth and a chewy texture; cooking and cooling it softens the leaves and removes bitterness.
Edamame beans: These younger soybeans add protein and a pop of inexperienced.
Spring onions: Convey a light onion flavour that enhances the candy and tart components.
Sunflower seeds: Supply crunch and a refined nuttiness, with out utilizing precise nuts.
Strawberries: The candy star of the dish — their juicy texture and flavour distinction the savoury veg.
Radishes: Add crunch and a peppery chunk.
Contemporary basil and parsley: Contemporary herbs that brighten the flavour and make the salad style summery.
Lemon juice and zest: Add zing and freshness to the dressing.
Vegan honey: A sweetener that balances the mustard and lemon; you too can use agave or maple syrup.
Wholegrain mustard: Provides texture and a mild sharpness to the dressing.
Olive oil: Helps emulsify the dressing and coats the salad with richness.
Recipe suggestions:
In case you’re making this upfront, preserve the dressing separate till simply earlier than serving to maintain the components recent and crisp.
Blanching the asparagus is essential — this fast cooking technique softens the spears whereas holding their vibrant color and chunk.
To make this vegan salad recipe soy-free, exchange edamame with chickpeas or inexperienced peas.
Leftovers might be saved within the fridge for as much as 2 days, though it’s finest eaten on the day it’s made.
Make recent greens the star of your plate with these wholesome vegan salad recipes
Vegan Strawberry and Asparagus Summer time Salad
This vegan strawberry and asparagus salad is a celebration of summer time fruit and veggies. With quinoa, herbs and a zesty dressing, it’s a tasty, straightforward deal with for a picnic or backyard occasion.
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Rinse the quinoa and prepare dinner within the inventory for 15-20 minutes.
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Take away the ends of the asparagus and chop into 1-inch items.
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Blanch the asparagus. To do that, add it to a pan of boiling water to prepare dinner for just some minutes, then drain and plunge into cool water to cease the cooking course of. Drain and put aside.
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Finely slice the spring onions.
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As soon as the quinoa is cooked, permit to chill till simply heat.
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Mix all of the components in a bowl.
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Combine the dressing collectively, add to the salad and toss till effectively mixed.
Blanching the asparagus is essential — this fast cooking technique softens the spears whereas holding their vibrant color and chunk.
To make this recipe soy-free, exchange edamame with chickpeas or inexperienced peas.
Leftovers might be saved within the fridge for as much as 2 days, though it’s finest eaten on the day it’s made.
Serving: 1 servingEnergy: 270kcalCarbohydrates: 42gProtein: 9gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 4gSodium: 198mgPotassium: 498mgFiber: 6gSugar: 7gVitamin A: 2059IUVitamin C: 54mgCalcium: 95mgIron: 3mg
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